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recipe_450_5224893
White Tropical Shortbread Cookies
The peach and pineapple flavors of TSTE®Ã‚® White Tropical Tea add a subtle zing to these cookies, while the base of Chinese white tea makes them elegantly rich.
The peach and pineapple flavors of White Tropical Tea add a subtle zing to these cookies, while the base of Chinese white tea makes them elegantly rich.
3 Tbsp. White Tropical Tea, divided
Madagascar Pure Vanilla Extract, a few drops
Madagascar Pure Vanilla Extract, a few drops
½ cup granulated sugar
2 sticks (1 cup) butter, softened
2 cups flour
1 cup confectioner's sugar
2 sticks (1 cup) butter, softened
2 cups flour
1 cup confectioner's sugar
Prep Time
35 mins.
Total Time
1 hr
Cook Time
25 mins.
Yield
36 cookies
PROCESS 1 Tbsp. White Tropical Tea and granulated sugar in food processor until finely ground. Transfer to mixing bowl. Add butter and mix on low until well combined, about 5 mins. Mix in flour just until combined.
FORM dough into two discs and wrap each in plastic wrap. Refrigerate 20-30 mins. until firm.
PLACE disc on counter between two sheets of plastic wrap. Roll dough to ¼-inch thick. Cut out cookies with 2-inch diameter pastry cutter. If dough gets too soft, re-chill.
BAKE on parchment paper-lined cookie sheets at 300°F for 22-25 mins. until edges are golden brown. Let sit on cookie sheet for 2 mins. then cool on wire rack.
BREW remaining 2 Tbsp. White Tropical Tea in ¼ cup water at 185°F for 4 mins. Strain. Stir confectioner's sugar, 1 Tbsp. brewed tea, and Madagascar Pure Vanilla Extract together until smooth. Thin by adding more tea until glaze is thick but able to fall from a fork in an even stream. Drizzle on cooled cookies with fork. Let dry for one hour.
STORE in an airtight container, refrigerated for up to 2 weeks or 3 months froz.en.
FORM dough into two discs and wrap each in plastic wrap. Refrigerate 20-30 mins. until firm.
PLACE disc on counter between two sheets of plastic wrap. Roll dough to ¼-inch thick. Cut out cookies with 2-inch diameter pastry cutter. If dough gets too soft, re-chill.
BAKE on parchment paper-lined cookie sheets at 300°F for 22-25 mins. until edges are golden brown. Let sit on cookie sheet for 2 mins. then cool on wire rack.
BREW remaining 2 Tbsp. White Tropical Tea in ¼ cup water at 185°F for 4 mins. Strain. Stir confectioner's sugar, 1 Tbsp. brewed tea, and Madagascar Pure Vanilla Extract together until smooth. Thin by adding more tea until glaze is thick but able to fall from a fork in an even stream. Drizzle on cooled cookies with fork. Let dry for one hour.
STORE in an airtight container, refrigerated for up to 2 weeks or 3 months froz.en.
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